Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

I recently visited my friend Deborah Needleman, who made an inspiring career change a half-dozen years ago. Deborah created Domino magazine, then ran the Wall Street Journal’s style magazine, and later headed up T Magazine at the New York Times. In a surprise move, she left the Times to learn traditional techniques for making baskets. She studied intensively with leading basket makers in Denmark, England, Spain, and France, then began making her own work, which she now sells.

During my visit, we chit-chatted while she wove strands of willow to make a small round bread basket. Her studio in a converted barn has the sweet, nutty aroma of fresh hay, though it is actually willow and other grasses. I was struck by the dexterity of the handiwork and knowledge of the materials that go into making even a simple basket. And I was reminded of one of things I love most at Food52: finding artisans and makers whose work we admire, learning how they make their products, and then bringing those products to a larger audience. Many of our home goods are labors of love turned into businesses.

Other companies that we feature, such as Staub, have grown into large enterprises but maintain stunning craftsmanship. After visiting the Staub factory in France, I left understanding why enameled cast-iron cookware is so expensive and so durable: making it involves molten metals, hair-raising sanding processes, years of color research and development, and the skilled work of hundreds of people. Even that little red, white, and blue ribbon tied onto the casserole’s knob is done by hand.

We don’t tell stories about how products are made often enough. Baby steps: Our editor Paul recently started the series, “That’s Cool. Who Made It?” Check out his episodes on J.K. Adams and Glasvin.

Here’s a sampling of the great small makers we work with:

• Celina Mancurti – We’ve sold Celina’s rustic, handmade linens for more than a decade.
• Handmade Studio TN – My family uses their Chamberlin platter for all of our salads. The ceramic, which is pressed with lace to create a detailed pattern, is just the right depth to allow a salad to sprawl without spilling onto the table.
• Juice Glass – Their glass straws are an excellent straw alternative.
• Sarah Kersten – Warm, earthy ceramics from northern California. I use Sarah’s dishes at home.
• Sawyer Ceramics- Charming and functional pieces for the kitchen—the reviews of their products say it all.
• Fisheye Ceramics – Everyone needs at least one gold-dipped pinch bowl. I use mine for small jewelry.

• Von Diaz visited the test kitchen and made papas rellenas with César. Cap it off with his Coconut Sorbet (Helado de Coco)—no ice cream maker needed.

• Nea brought back the grunt.

• Food52ers shared their favorite summer sides and we’re challenging everyone to make one before summer ends. Then tell us what you loved and what you tweaked. Get the recipes and details here.

7 Side Dishes to Make Before Summer Ends

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I’m on vacation in the Canadian Rockies. The color palette is magnificent—the food palate less so (except for the above whiskey). I had a lively back-and-forth with ChatGPT about finding paint colors to match this milky blue-green glacial lake. The winner: Benjamin Moore Wythe Blue.

Back with more soon!

Amanda

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I’ve written several books, including “Cooking for Mr. Latte” and “The Essential New York Times Cookbook.” I played myself in “Julie & Julia” — hope you didn’t blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.